Recipe: Fluffy Pumpkin Pancakes

Ingredients

1. Whisk together the almond flour, baking powder, cinnamon, nutmeg, and salt in a large bowl.
2. In a separate medium bowl, stir together the eggs, pumpkin puree, almond milk, maple syrup, and vanilla until well combined.
3. Combine the wet and dry ingredients, mixing until there are no clumps in the batter.
4. Heat a skillet or griddle over medium-low heat and coat with nonstick spray or coconut oil.
5. Spoon about ¼ cup of batter onto the skillet for each pancake and cook for 2 to 3 minutes on each side until golden brown.
6. Flip the pancakes when small bubbles form on the surface and the edges look slightly dry.
7. Serve immediately with your choice of toppings.

Servings

Calories

129

Total fat

9.5g

Total carbohydrates

5.9g

Total protein

6.3g

Sodium

46.4mg

Cholesterol

0mg